Mussels with Tarragon Soy Sauce vinaigrette

Ingredients mussels

• 500 g Zeeland mussels (I use imperial)
• 1 shallot, finely chopped
• 2 garlic cloves, finely chopped
• 50 g butter
• 1 sprig French tarragon
• 1 sprig lovage
• Pepper

Ingredients Tomasu Tarragon Vinaigrette

• 60 grams Tarragon soy sauce
• 60 grams Greek olive oil
• 1 organic shallot
• 5 leaves of fresh tarragon

Preperation

Mussels

• Prepare the mussels. Wash the mussels twice and discard any that are already open and do not close.
• Start the aromatics. Melt about 20 g of the butter in a large pan. Add the shallot and garlic and let them soften over medium heat without colouring.
• Cook the mussels. Add the mussels, along with the sprig of tarragon and the lovage. Grind over plenty of pepper. Turn the heat to high and put the lid on the pan. Shake the pan regularly and cook the mussels until all the shells have opened. Discard any that stay closed.
• Keep the cooking liquid. Lift the mussels out of the pan and keep them warm. Strain the cooking liquid through a fine sieve, so no sand or bits of herb remain.
• Make the sauce. Pour the strained liquid back into the pan and reduce briefly. Add the rest of the butter and blend with a hand blender into a frothy sauce.
• Finish with vinaigrette. Take the pan off the heat and add 1 to 2 tablespoons of Tomasu Tarragon Vinaigrette. Add it only at the end, so the fresh acidity and the tarragon stay bright. Taste and add a little more freshly ground pepper if needed.
• Serve. Divide the mussels between deep bowls and spoon the warm butter sauce generously over them. Finish with some fresh tarragon and small lovage leaves.

Tarragon Vinaigrette

• Mince the shallot very finely and mix it with the soy sauce.
• Heat the mixture once until it almost comes to a boil.
• Let the soy sauce and shallot cool down, then stir in the olive oil.
• Slice the fresh tarragon leaves through the mixture.